Indonesian Chicken Skewers with Peanut Sauce

1 pound chicken thighs, cut into ½-inch pieces

¾ tsp. salt

1 pinch ground white pepper

1 tbsp. sunflower seed oil

24 wooden skewers

Peanut Sauce:

1 cup water

5 tbsp. peanut butter

2 tbsp. kecap manis (sweet soy sauce)

1 tbsp. brown sugar

2 cloves garlic, minced

½ tsp. salt

1 tbsp. lime juice

Preparation:

Combine chicken thighs, ¾ teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours. Soak wooden skewers in water to prevent burning during cooking. Bring water, peanut butter, kecap manis, brown sugar, garlic, and ½ teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice. Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken. Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan. Serves: 4.